Gobi Masala Recipe

Last Updated On: May 23, 2022 by Sharmilee J

Gobi Masala is a wonderful tasty gravy made by cooking gobi florets in tomato, onion & coconut based puree and tempered spices. Gobi Masala is an ideal accompaniment for roti, chapathi and for rice meal too. Gobi Masala Recipe is presented in this recipe with step by step pictures.

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Gobi / Cauliflower Masala is one of my favs. I wanted to try it this way after watching a TV show and finally gave a try and hubby loved it so much. Adding cream and kasoori methi gives it a restaurant kind of flavour, am sure you will agree with me after tasting this. Mittu loves gobi 65 and is slowly starting to taste gravy kinds too so this recipe is a winner at home.

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Gobi Masala

Prep Time10

Cook Time30

Total Time40

Servings2 people

AuthorSharmilee J

Ingredients

1 cauliflower cut into bite sized florets
1 onion chopped finely
3/4 cup tomato puree from 2 tomatoes
1 teaspoon ginger garlic paste
1 teaspoon red chilli powder
1/4 teaspoon garam masala powder
1/2 teaspoon coriander powder
1/4 cup milk + cream
1/4 teaspoon kasoori methi
coriander leaves just to garnish
salt to taste

TO TEMPER:

1 teaspoon oil
1/2 teaspoon shahi jeera
1/4 inch piece cinnamon
2 cloves
1 cardamom
1 green chillies chopped finely

Instructions

Cook cauliflower with little salt until soft but not too mushy (may be parboiling is ok too), drain water and set aside.
Heat oil in a pan – add the items under ‘to temper’ allow it to crackle. Then add ginger garlic paste, onion and green chillies saute till golden brown.
Then add tomato puree along with red chilli powder, garam masala powder and coriander powders.
Fry until the masalas raw smell leaves may be for 3-5mins.
Then add 1/4 cup water, allow it to boil and cook for few mins…allow it to shrink to a thick gravy. Add required salt.
Then add cream + milk and mix well. Allow it to boil for few mins in low flame.
Make sure you simmer after milk is added and keep stirring continuously to avoid curdling.
Once it comes as a gravy add kasoori methi then cooked cauliflower and mix well and allow it to boil until the gravy is well coated and blends with the cauliflower.
Finally garnish with coriander leaves and switch it off.
Serve Gobi Masala hot with rotis or pulao or even plain steamed rice.

Notes

For a more richer creamier version add fully cream and skip milk.
If you parboil cauliflower then while adding add 1/4 cup water and allow it to cook well.
Adding kasoori methi gives a nice flavour so don't skip it.
You can make it even more dry curry kind too.

Nutrition Facts

Gobi Masala

Amount Per Serving (75 g)

Calories 188 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 4mg1%

Sodium 2161mg94%

Potassium 1491mg43%

Carbohydrates 34g11%

Fiber 11g46%

Sugar 15g17%

Protein 9g18%

Vitamin A 1194IU24%

Vitamin C 157mg190%

Calcium 153mg15%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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